Name: Empanadas
Prep time: 30 mins
Cook time: 35 mins
Yield: 4

INGREDIENTS

For Dough:

For Filling:

1 lb Chunk Pulled
½ tsp salt
1 large red bell pepper, cored, seeded, and finely chopped
1 large yellow onion, finely chopped
1 ½ tsp ground cumin
1 ½ tsp Spanish hot paprika
1 tsp crushed red chile flakes
½ tsp ground white pepper (plus more to taste)
2 hard-boiled eggs, peeled and finely chopped (Substitute with cooked potato for plant-based)

Garnish Options:

Instructions:

Heat water and olive oil in a 1-quart saucepan over medium heat until the oil is warm. Let cool slightly.
In a large bowl, whisk together the flour and salt. Make a well in the center and slowly stir in the oil mixture until a wet dough forms.
Knead the dough in the bowl until smooth, about 2 minutes. Wrap the dough in plastic wrap and chill for 2 hours.

Heat oil in a 12-inch skillet over medium-high heat. Season the Chunk Pulled with salt and cook until browned, about 8 minutes. Transfer to a bowl and set aside.
In the same pan, add bell pepper and onion. Cook until golden, about 12-14 minutes. Add cumin, paprika, chile flakes, and white pepper. Cook until fragrant, about 2 minutes.
Combine the bell pepper mixture with the browned Chunk Pulled. Let cool, then stir in chopped eggs or cooked potato and additional salt and pepper to taste.

Preheat the oven to 375°F (190°C).
Divide the dough into twelve 2-inch balls. On a lightly floured surface, roll each ball into a 5-inch circle using a rolling pin.
Place about 3 Tbsp of filling in the center of each dough circle. Fold the dough in half over the filling, forming a half circle. Press and seal the edges, then create a rope-like edge by pinching and folding the dough in ½-inch sections along the curved edge.
Place empanadas on a baking sheet. Bake until golden brown, about 30-35 minutes.